Haize Gin is made in Biarritz by Ura Spirits and bottled at 41% ABV. It uses low-temperature vacuum distillation, a technique chosen to protect delicate aromas, and its recipe is built with juniper, coriander, orris, lemon, lime and grapefruit zest, bay leaf, thyme, rosemary, mate, sage, Sencha tea, tonka bean and honey. The result is not just citrusy: it is citrus, herbs and tea held in a dry coastal frame.

The nose begins with juniper and bright peel, quickly joined by the cool herbal freshness of sage. The palate then becomes more layered: bay, thyme and rosemary give a savoury line, mate and Sencha bring tea-like dryness, while coriander and orris connect the citrus and herbs. Tonka bean and honey appear at the end, softening the finish without making the gin sweet. The style is precise, fresh and quietly complex.

For the associated gin and tonic, pour 5 cl of Haize Gin into a tall glass filled with clear ice, add 12 cl of Fever-Tree Indian Tonic Water and garnish with grapefruit peel plus a small fresh sage sprig. Grapefruit extends the citrus tension; sage mirrors the herbal core. The same gin can also work in a very dry Martini, where its tea, sage and juniper notes remain clean and readable.

Haize is most persuasive when its three aromatic lines stay connected: citrus, herbs and tea. The botanicals are numerous, yet they behave as a single coastal and herbal profile rather than as a list. The grapefruit and sage garnish works because it adds no new direction; it simply reopens the two most important aromatic channels of the gin.